It looks so exquisite that everybody thinks I invested a great deal of energy in this meal. Be that as it may, it’s quite simple! The greatest test is to make sure to arrange the crown broil from the meat division early. — Betty Claycomb, Alverton, Pennsylvania.
Total TimePrep: 15 min.
Bake: 2 hours
Makes:10 servings
8 reviews
Ingredients
1 pork loin crown roast (10 to 12 ribs, about 6 to 8 pounds)
1/2 teaspoon seasoned salt
MUSHROOM DRESSING:
1/4 cup butter, cubed
1 cup sliced fresh mushrooms
1/2 cup diced celery
3 cups cubed day-old bread
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup apricot preserves
1 cup whole fresh cranberries, optional
Directions
- Preheat oven to 350°. Place roast, rib ends up, in a shallow roasting pan; sprinkle with seasoned salt. The cover rib ends with foil. Bake, uncovered, for 1-1/4 hours.
- Meanwhile, melt butter over medium-high heat. Add mushrooms and celery; saute until tender. Stir in bread cubes, salt, and pepper. Spoon around roast. Brush sides of roast with preserves. Bake until a thermometer inserted into the meat between ribs reads 145°, 45-60 minutes. Remove foil; let the meat stand 10 minutes before slicing.
- If desired, thread cranberries on a 20-in. string or thread. Transfer roast to a serving platter. Loop cranberry string in and out of rib ends. Slice between ribs to serve.
Nutrition Facts
1 pork rib plus stuffing: 404 calories, 17g fat (7g saturated fat), 106mg cholesterol, 314mg sodium, 16g carbohydrate (7g sugars, 1g fiber), 45g protein.
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